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. 2012 Oct 3;51(12):3527–3545. doi: 10.1007/s13197-012-0861-2

Table 2.

Starches, pectins and cellulose from banana by-products for food application

Banana by-products (Species/variety) Potential food application References
Starches Green culled banana (variety not specified) Food thickeners, gelling agent, reinforcing agent in tablets, fillers Zhang et al. (2005)
Banana pith and pseudstem (Musa acuminata x balbisiana Colla cv. Awak) Abdul Aziz et al. (2011)
Unripe fruit (Plantain bananas of the variety “Terra” (Musa paradisiaca) Viscosity and swelling properties Pelissari et al. (2012)
Green banana (Musa AAA Cavendish) Substitution of cassava starch for textural properties of snacks (crackers) Wang et al (2012)
Green banana plantain (Musa paradisiaca L.) Production of starch based edible films Zamudio-Flores et al (2006)
Pectin Banana peels (Musa acuminata AAA, Musa acuminata x balbisiana AAB Food thickeners, gelling agent Emaga et al. (2008a), Emaga et al. (2008b)
Cellulose
Carboxymethyl cellulose Banana pseudostem (Musa acuminata cv Cavendish Food thickeners, gelling agent Adinugraha et al. (2005)
Microcrystalline cellulose Not specified (variety not specified) Water retainer, reinforcing agent in tablets Elanthikkal et al. (2010)